Rebecca Bauer's Lentils:

Lentils--Panama Style (Lentejas con arroz)

1. Start with a bag of lentils. I do not recommend La Preferida brand. Get Goya brand if possible or organic green lentils.

2. Rinse them, picking out the broken or odd pieces.

3. Pour them into a crock pot and cover with chicken broth and/or water. I prefer chicken broth. Make sure that the liquid line
is always 1/2 above the lentils. If it gets lower, add more liquid.

4. Add the following:

A smoked turkey leg, (smoked ham of some variety will do as well, but turkey is better.
Minced garlic (always fresh--not the stuff in the jar. I use half of a bulb or more.
1 small white onion-chopped.
1 T of Liquid Smoke
2 tsp of ground cumin
2 tsp of Adobo Seasoning (easily found in any Hispanic aisle of most grocery stores).
1 individual pack of Goya Seasoning with azafran (This comes in an orange box with individual packets. Again should find easily in Hispanic section).
1 small jalapeno or 1 large green pepper chopped.
2 tsp of soy sauce
1 tsp black pepper

Glazed Lemon Zucchini Bread

Source:  http://lilluna.com/glazed-lemon-zucchini-bread/

Glazed Lemon Zucchini Bread

Ingredients

• 2 cups cake flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cups sugar
• 2 TB lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini
Glaze ingredients:
• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Lisa Roazen's Dal:

Sauté 3 sliced scallions and 3-4 radishes (small dice) in a Tbsp of oil and 1/2 tsp salt for a few minutes. Add a smashed garlic clove, stir, turn off heat. Add 1/2 tsp ginger, 1 tsp ground cumin, 1/4 tsp turmeric, 1/4 tsp ground cardamom and stir til well mixed. Add 2/3 c red lentils. Mix well and return flame to medium. Add 4 c chicken stock and one med sweet potato cut in 1/2" dice. Simmer covered until lentils are unrecognizable and potatoes are soft, 15-20 min. Add water if too thick; uncover and turn up heat a bit if too thin (keep stirring!). Purée with hand blender (optional) and enjoy.

Coconut chicken salad with honey mustard vinaigrette:

Warm oven-fried coconut chicken over a bed of baby greens, cucumber, tomato, shredded carrots topped with a hot honey mustard vinaigrette. It's the perfect mix of salty and sweet, warm and cold.

I'm not sure what it is about spring, maybe the thought of having to get into a bathing suit in just a few more months, or maybe it's just the sunshine that switches my brain to want less soups and stews to large main dish salads. This salad has plenty of protein to keep you satisfied and the warmth of the chicken doesn't leave me feel like I'm missing something. Serve this for lunch or dinner; use any combination of salad fixins' and dig in!

For the chicken I found the cornflake crumbs gave this a nice crispy texture, but unseasoned breadcrumbs would work just as well in their place. This would also be great with shrimp, enjoy!!


Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Gina's Weight Watcher Recipes 
Servings: 3 • Serving Size: salad with 2 chicken tenders • Points: 8 pts • Points+: 8 pts
Calories: 397.6 • Fat: 11.0 g • Protein: 26.8 g • Carb: 32.5 g • Fiber: 4.4 g • Sugar:10

Ingredients:

• 6 (about 12 oz) chicken tenderloins
• 6 tbsp shredded coconut
• 1/4 cup panko crumbs
• 2 tbsp crushed cornflake crumbs
• 1/3 cup egg substitute or egg whites
• pinch salt
• olive oil spray
• 6 cups mixed baby greens
• 3/4 cup shredded carrots
• 1 large tomato, sliced
• 1 small cucumber, sliced

For the Vinaigrette:

• 1 tbsp oil
• 1 tbsp honey
• 1 tbsp white vinegar (balsamic would work too)
• 2 tsp dijon mustard

Directions:

Whisk all vinaigrette ingredients; set aside.

Preheat oven to 375°.

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup.Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

Source = http://www.skinnytaste.com/2011/03/coconut-chicken-salad-with-warm-honey.html

Amazing flourless chocolate brownies:

Amazing Flour-less Brownies
Skinnytaste.com
Servings: 16 • Size: 1 brownie • Old Points: 3 pts • Points+: 4 pts
Calories: 144 • Fat: 5 g • Carb: 26 g • Fiber: 3 g • Protein: 4 g • Sugar: 17.5 g
Sodium: 150 mg • Cholesterol: 23 g


Ingredients:

• 1 (14 oz) canned low-sodium black beans, rinsed and drained
• 2 large eggs
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1/2 teaspoon oil
• 1 tablespoon unsweetened almond milk (or dairy, skim)
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon of freshly ground coffee or instant coffee
• 1 cup semisweet chocolate chips, divided (Hershey's)

Directions:

Preheat the oven to 350° F.  Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.

Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined.  Pour the brownie batter into the prepared pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies. 

Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.  Allow the brownies to cool completely before slicing them into squares.

Source = http://www.skinnytaste.com/2014/02/amazing-flour-less-brownies.html

PB2 Flourless chocolate brownies:

PB2 Flourless Chocolate Brownies
Skinnytaste.com
Servings: 12  • Serving Size: 1 bar • Old Points: 2 pts • Points+: 4 pts
Calories: 131 • Fat: 5 g • Protein: 6 g • Carb: 26 g • Fiber: 3 g • Sugar: 20 g
Sodium: 217 mg • Cholesterol: 20 g

Ingredients:

• cooking spray
• 1 large egg
• 1 large egg white
• 1 cup PB2
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 cup plus 1 tbsp water
• 1/2 cup raw honey
• 1 tsp vanilla
• 3/4 cup chocolate chips

Directions:

Preheat the oven to 325°F. Spray a nonstick 9 x 9 inch baking pan with cooking spray.

Beat the egg and egg white in a small bowl with a whisk.

In a large bowl combine the PB2, cocoa powder, salt, baking soda and mix well with a spatula. Add the egg and egg whites and stir. Add water, honey, vanilla and stir with a spatula until combined. Fold in the chocolate chips.

Pour the mixture into the prepared baking pan and bake about 30 minutes. Set aside to cool, then cut into 12 bars cutting 3 rows x 4 rows.


http://www.skinnytaste.com/2014/04/pb2-flourless-chocolate-brownies.html  = Source

We're celebrating the Lunar New Year tonight! I'll be making these:

The Ultimate Homemade Egg Roll Recipe

Ingredients

1 lb ground pork, beef, or turkey (I used pork this time)
4 cups finely shredded cabbage
2 cups matchstick cut carrots
1 – 8 oz package bean sprouts
6 green onions, chopped
1 clove garlic, chopped fine
2 tablespoons freshly chopped cilantro
1 teaspoon freshly grated ginger
1 tablespoon oyster sauce
1 tablespoon Hoisin sauce
1 package of egg roll wrappers
olive oil
flour and water for rolling egg rolls
vegetable oil for frying

Hot mustard recipe
Equal parts dry mustard powder and water with a touch of olive or salad oil
Mix well and let sit for about 1 hour before serving

Method

1. Preheat a large soup pot. Drizzle with olive oil. Add ground meat and brown. Add cabbage, carrots, sprouts, onions, and garlic. Saute for about 10 minutes, or until it starts to soften. Add cilantro, ginger, oyster sauce and Hoisin sauce. Mix well and cook until cabbage is softened. When done, transfer to a large metal bowl to cool.

2. Pre-heat deep fryer or a large skillet with vegetable oil to 350 degrees. Get a small bowl of water and a separate small bowl of flour ready. Take one egg roll wrapper and dust very lightly with flour on each side. Take your hands and rub off excess. Take about 2 heaping teaspoons of cooled egg roll filling and put on wrapper. Wrap up, sealing the end with a bit of water, the same way an envelope is folded.

3. Fry egg rolls, in batches over medium heat (350 degrees) until golden brown. Drain on paper towels. Serve with hot mustard.

Source:  http://www.babble.com/best-recipes/the-ultimate-homemade-egg-roll-recipe/